PREP TIME: 15 MINUTES TOTAL TIME: 15 MINUTES MAKES 2 SERVINGS MUFA: OLIVES
If you prefer a vegetarian version of this hearty wrap, substitute ½ cup cubed tofu in place of the chicken.
¼ small hothouse (seedless) cucumber, peeled and grated
2 tablespoons 0% plain Greek yogurt
20 kalamata olives, pitted and chopped
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
2 gluten-free brown rice tortillas (8″ diameter)
1 cup loosely packed baby spinach
4 ounces thinly sliced gluten-free low-sodium deli chicken breast
4 slices tomato
1. In a small bowl, combine the cucumber, yogurt, olives, dill, and lemon juice until well mixed.
2. Transfer the tortillas to a work surface. Spread half of the tzatziki over each tortilla. Layer each with half of the spinach, chicken, and tomato down the center. Fold the short sides over the filling, then roll up burrito style to enclose the filling. Cut each wrap in half and serve at once.
Nutrition per serving: 323 calories, 18 g protein, 33 g carbohydrates, 14 g total fat, 1 g saturated fat, 4 g fiber, 1,154 mg sodium
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Serve with 2 cups chopped watermelon (80). TOTAL MEAL: 403 calories |